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Ice Cream Cake Iceberg

My suggestion is to pick red sour berries for rich color and a sour taste. Drain the sour cream to avoid liquid.
Course Dessert
Prep Time 30 minutes
6 hours
Total Time 6 hours 30 minutes
Servings 8 servings
Author Natalija

Ingredients

  • 4 eggs
  • 100 g granulated sugar (50 + 50)
  • 1-2 Tbsp vanilla extract
  • 300 ml sour cream
  • 100 ml heavy whipping cream ( 35%)
  • 1 pinch salt
  • 300 g red berries (blueberry, huckleberry, boysenberry, raspberry...) fresh or frozen
  • Some Fresh berries for garnish

Instructions

  • Separate egg yolks from egg whites. Whisk egg yolks with sugar (50 g).
  • When the sugar is dissolved add vanilla extract and mix well.
  • In a mixer bowl, whisk together very cold sour cream and heavy cream together until fluffy. Add sugar and continue whisking until firm (don't over whip).
  • Using a spatula, combine egg yolks with whipped cream together.
  • In a separate bowl, beat the egg whites with a pinch of salt until stiff.
  • With a spatula, carefully combine egg whites with whipped cream.
  • You should get a nice fluffy cream.
  • Spread the cream evenly into a silicone pan or salad bowl.
  • Cover with plastic wrap and refrigerate for 6 hours or overnight.
  • Rinse and drain fresh berries and puree until smooth. If you are using a frozen berries, place them in a leak-proof container and set the container in cold water for 10-15 minutes, then puree them.
  • Pass the puree through a fine sieve to remove all tiny seeds. Coulis is ready.
  • Remove it from the silicone pan and return it back to freezer until serving. (If you used a salad bowl, place it into hot water for a couple seconds). Prepare fresh berries for garnish.
  • Right before serving, pour the coulis over the ice cream cake and garnish with fresh berries.